Effects of Cooking Conditions and Post‐preparation Procedures on the Quality of Battered Fish Portions

Abstract

The effects of different cooking conditions and postpreparation handling on quality of batteredfish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149-204"C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2-3%. The crude lipid uptake by the batter coating differed signijcantly for the three f'ying shortenings (partially hydrogenated soybean, V-S oil; animal fat-vegetable blend, A-V Fat; and vegetable-palm oil blend, V-P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V-S Oil and A-V Fat. Flavor scores on battered fish portions cooked in V-S Oil, V-P Oil, and A-V Fat were not statistically different immediately ajier cookingand after holding for 10-+ 20-min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

“…Increase in cooking temperature prevented more fat absorption. Flick et al (1989) reported that fat content in battered fish portions decreased with increase in temperature. Table 3 shows effect of cooking methods and cooking temperatures on mineral composition of anchovy.…”

Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados.

“…Los factores que influyen en la usualmente menor alteración del contenido lipídico de los alimentos fritos de origen animal frente a los de origen vegetal son: una menor cantidad de agua inicial generalmente, un mayor contenido graso y diferencias notables en cuanto a la textura y estructura celular (Makinson et al, 1987). Flick et al (1989) estudiaron el efecto de la temperatura en la absorción de grasa en porciones de pescado rebozado y concluyeron que al aumentar la temperatura de fritura disminuía el contenido en grasa de la capa de rebozado.…”

“…Los factores que influyen en la usualmente menor alteración del contenido lipídico de los alimentos fritos de origen animal frente a los de origen vegetal son: una menor cantidad de agua inicial generalmente, un mayor contenido graso y diferencias notables en cuanto a la textura y estructura celular (Makinson et al, 1987). Flick et al (1989) estudiaron el efecto de la temperatura en la absorción de grasa en porciones de pescado rebozado y concluyeron que al aumentar la temperatura de fritura disminuía el contenido en grasa de la capa de rebozado.Como se ha explicado al principio de este apartado, actualmente todos estos productos rebozados se preparan a escala industrial y se comercializan en congelación, por lo que el consumidor solamente ha de someterlos a una fritura Introducción 25 doméstica final. Esto supone una serie de operaciones en la industria, como son una prefitura industrial del producto recién rebozado, seguida de una congelación que se mantendrá durante el transporte, venta, etc... hasta su consumo.…”